They say that the customer is always rightunless said customer is going hog-wild on the build-your-own-pizza menu.
Quite simply, the number one order to never make at a pizza place is an off-menu pie.
You should always stick to what the restaurant does best.
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Get the place’s top seller and give it a whirl."
When in Rome, do as the Romans do.
Or in this case, when in a pizza restaurant, do as the Italians do.
That’s the ethos according toMichael Taus, executive chef at Chicago’sROOF on theWit.
“I think people should not order non-Italian items off a pizza menu.
I say pick a category and do it well.”
“We stick with what tastes great and will make our customer happy.”
This ethos especially applies to the whole build-you-own-pizza format, whichRob Larmanadvises against.
The chef/owner ofil Fuocoin Sonoma doesn’t offer DIY pizzas as an option for good reason.
“It’s not that there are bad ingredients, but a matter of what works together and why.
Lisa Dahl, chef of Sedona’sPisa Lisa, agrees.
Beyond seafood, more commonplace pizzeria fare that should best be avoided include ubiquitous items like garlic bread.
If you’re gonna carb out, he says to get another slice of pizza.
Then there are some more controversial pizza toppings, which some chefs advise against, like pineapple and jalapeno.
“We believe that everyone should eat and let eat when it comes to pizza.
That said, we don’t quite understand pineapple.
Get a fruit salad.”
Anchovies, on the other hand, he believes get a bad rap.
“They’re incredibly salty and delicious, especially when paired with something like hot cherry peppers.”
